Description

This Delicious Colorful Vegetable and Mozzarella Quiche is a savory, satisfying dish that combines tender roasted vegetables with creamy mozzarella cheese in a flaky pie crust. Perfect for breakfast, brunch, or a light dinner, this recipe features sautéed zucchini, eggplant, onion, and tomato seasoned with herbs, baked with eggs and cheese to create a flavorful, wholesome meal.

Ingredients

Scale

Pie Crust

1 crust Pie Crust (Use a pre-made crust for convenience or make your own.)

Vegetables

1 cup Zucchini (Can swap with yellow squash for variety.)
1 cup Eggplant (Substitute with mushrooms for a different flavor profile.)
1 medium Onion (Sweet onions work best.)
1 medium Tomato (Fresh or canned are great options.)

Seasonings and Oils

2 tablespoons Olive Oil (Avocado oil is a suitable alternative.)
1 teaspoon Salt (Adjust to taste.)
1 teaspoon Pepper (Adjust to taste.)
1 teaspoon Oregano (Consider fresh herbs for enhanced flavor.)

Binding and Cheese

3 large Eggs (Acts as a binder.)
10 oz Mozzarella Cheese (Lactose-free cheese is a suitable swap.)
1/4 cup Parmesan Cheese (Optional, can omit.)

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Instructions

Preheat Oven: Preheat your oven to 375°F (190°C) and prepare a 9-inch pie pan by placing the pie crust inside it, ensuring it fits snugly.
Prepare Vegetables: Wash and chop the zucchini, eggplant, onion, and tomato into bite-sized pieces. Combine all chopped vegetables in a bowl and toss with olive oil, salt, pepper, and oregano to evenly coat.
Roast Vegetables: Spread the seasoned vegetables in a single layer on a baking sheet. Roast in the preheated oven for about 15 minutes until they become tender and slightly caramelized, enhancing their natural flavors.
Season Adjustment: Remove the roasted vegetables from the oven and taste. Adjust seasoning with additional salt or pepper if needed to balance the flavors.
Mix Filling: In a large bowl, beat the eggs thoroughly. Add the roasted vegetables along with half of the mozzarella cheese. Fold all ingredients together carefully to combine evenly.
Assemble Quiche: Spoon the vegetable and egg mixture into the prepared pie crust, spreading it out evenly. Sprinkle the remaining mozzarella cheese on top, and optionally add Parmesan cheese to enhance flavor.
Bake Quiche: Place the assembled quiche in the oven and bake for 40-45 minutes. The quiche is done when the top is golden brown and the center is slightly jiggly but set.
Cool and Serve: Remove the quiche from the oven and allow it to cool for at least 10 minutes. This resting time helps it to firm up, making slicing easier and serving more enjoyable.

Notes

You can swap zucchini with yellow squash and eggplant with mushrooms if preferred.
Use fresh oregano or other herbs like thyme or basil for a different flavor profile.
To make this dish lactose-free, use lactose-free mozzarella cheese or a suitable dairy-free alternative.
If you prefer a gluten-free quiche, substitute the pie crust with a gluten-free crust.
The quiche can be served warm or at room temperature, making it perfect for any meal of the day.
Leftovers can be stored in the refrigerator for up to 3 days and reheated gently before serving.